Sour Cream Blueberry Coffee Cake
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (tossed in 1 tsp flour)
For the Streusel Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, cold and cubed
Directions:
Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Stir in sour cream and vanilla extract until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture until just combined.
Gently fold in blueberries.
Pour half the batter into the prepared pan. Add half the streusel topping. Repeat with remaining batter and streusel.
Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes before inverting onto a wire rack.
Prep Time: 15 minutes | Baking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal per slice | Servings: 10–12 slices
Tips:
Toss blueberries in flour to prevent sinking during baking.
Use Greek yogurt if you’re out of sour cream for a tangy twist.
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